August 2013 - Lemon Crème brulée

Lemon Crème brulée

(serves six)

Ingredients:

300 g raspberries, blueberries or other soft fruit

zest and juice of three organic lemons

150 g sugar

4 eggs

300 ml single cream

six tbsp. brown sugar

Method:

Divide berries (or chopped soft fruit) between six ramequins. Preheat oven to 150°. Boil the kettle.

Put the lemon zest and juice and the sugar into a large bowl and whisk until the sugar has dissolved, then stir in the eggs and cream. Don’t whisk to long, the mixture should not become too frothy.

Divide the lemon cream between the ramequins, put them into a deep roasting tin and fill the dish with hot water from the kettle to about halfway up the ramequins (bain-marie).

Bake for 30 minutes, leave to cool in the hot water for about 10 minutes, then remove and allow to cool before covering the ramequins with cling foil and leaving them to set in the fridge for at least two hours.

Before serving sprinkle the set crème with a tbsp. of brown sugar and caramelise with a blow torch or under a very hot grill.

Serve with a dollop of crème fraîche or yoghurt, some fresh berries and a biscuit.